Mediterranean Chicken & Chickpea Bake

The Mediterranean Chicken & Chickpea Bake is a one-pan dinner that makes healthy eating simple and delicious. With just a handful of ingredients and minimal prep, this recipe delivers crispy roasted chicken thighs, nutty chickpeas, and tender vegetables all baked together in the oven. The chickpeas absorb the savory juices from the chicken while the vegetables caramelize beautifully, creating layers of flavor in every bite.

What makes this bake stand out is the balance of warm Mediterranean spices and the brightness of roasted lemon wedges. Paprika, cumin, and coriander infuse the chicken with depth, while lemon brings a fresh finish that ties the dish together. It’s rustic, hearty, and wholesome, yet elegant enough to serve for company.

Tray bakes have long been a favorite across Mediterranean kitchens because of their ease and versatility. This version captures that tradition while keeping things modern and weeknight-friendly. Serve it straight from the oven with crusty bread or a crisp salad for a complete meal.

Recipe Yield: 4 servings

INGREDIENTS

4 bone-in, skin-on chicken thighs
1 can (15 oz) chickpeas, drained and rinsed
1 medium red onion, cut into wedges
1 red bell pepper, sliced into strips
1 zucchini, cut into half-moons
3 tbsp olive oil
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 lemon, cut into wedges
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.

2. Season the chicken:
Pat chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Set aside.

3. Toss the vegetables and chickpeas:
In a large bowl, combine chickpeas, onion, bell pepper, and zucchini. Add remaining olive oil, coriander, red pepper flakes, and a pinch of salt. Toss until evenly coated.

4. Arrange on tray:
Spread vegetables and chickpeas evenly across prepared tray. Nestle seasoned chicken thighs on top, skin-side up. Place lemon wedges around the tray.

5. Bake until golden:
Roast in preheated oven for 35–40 minutes, until chicken reaches 165°F (74°C) and skin is crisp. Stir vegetables halfway through for even cooking.

6. Finish and serve:
Remove from oven and squeeze roasted lemon wedges over chicken and chickpeas. Sprinkle with fresh parsley before serving.

Helpful Tips to Perfect This Recipe

Get Crispy Chicken: Pat the chicken skin completely dry before seasoning for the crispiest golden finish.
Roast the Lemon: Baking lemon wedges caramelizes them, adding a sweet-tangy kick that brightens the whole dish.
Mix Up the Veggies: Swap zucchini for eggplant or add baby potatoes for a heartier version. Adjust baking time for denser vegetables.

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